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Restaraunt HVAC Challenge

Hi guys, I have a builder client that wants us to come up with the HVAC solution for their new restaurant project. It is in a very old building in the historic Pikes Place Market in Seattle that is currently being served by some sort of central hydronic system. The restaurant cannot have large ducts and all the insulated piping for aesthetic reasons and the building owner does not want to have a ductless system and is requesting a solution that utilizes the buildings existing hydronic system. So we're in a pickle. I am wondering if you guys have any recommendations for me that would be unobtrusive to the interior of the restaurant and if possible utilize the buildings hydronic system (I won't have exact details on whats under the hood for a few days). There is natural gas in the building. Here are some pictures of the heated space. I'm not sure if there's some sort of high velocity system that uses very small ducting or something similar that will work, this is a head scratcher. The first thing I thought was ductless but I think I'll have to exhaust all other avenues before forcing it. Any help would be very much appreciated

America; first we fight for our freedom,
then we make laws to take it away.

Yea, VRF might be the ticket. Much or possibly all of the building below, the pride and joy of Carmel Indiana, is served by VRF units. I thought a big central plant not far away conditioned it but I know a lot of the space has Sanyo or LG machines. A new bar in it has 3 LGs, all ducted like any ducted system.

Can only suggest you create a deception and paint literally everything above a practical level mat black and have suspended down lights at that level. So as there is no upward light or reflection. Everything above control level will disappear. Alternatively install suspended ceiling grid tiling which is expensive.

Yea, VRF might be the ticket. Much or possibly all of the building below, the pride and joy of Carmel Indiana, is served by VRF units. I thought a big central plant not far away conditioned it but I know a lot of the space has Sanyo or LG machines. A new bar in it has 3 LGs, all ducted like any ducted system.

That's where I'm at with this thing. I won't touch it otherwise. The building owners are going to have to get over the pipe dream that we can utilize the existing system with this restaurant.

Pete838, I have looked into the new Daiken stuff, its pretty awesome. Believe it or not the City Multi S equipment is cheaper... I'll figure out which line has the best indoor units and controls.

Maka, thats a no-go. The ceiling height is only about 8" by the time any traditional ductwork goes in the restaurant patrons can reach up from their tables and touch it lol.

Maybe I'll design a station at the front door where they can hand out blankets. That's it, they can call the restaurant "Blankets" and it can be trendy, problem solved.

America; first we fight for our freedom,
then we make laws to take it away.

Man I was in there 4 days ago lol! I took the ghost tour out of Keyllies Irish Pub.

I have never used this system and have no idea how well it does or doesn't work but it seems to fit your needs. We did two proposals using this system for a wet room at a lab. They decided they couldn't afford the cost of a chiller and a boiler and never made the rooms.